Wednesday, September 2, 2009

Broccoli Salad

Here is a tasty side to go with your Labor Day picnic or barbecue. You'll have to plan ahead with this one because you need to refrigerate it at least 2 hours before serving.
Broccoli Salad

2 pounds of broccoli (about 2 bunches)
10 slices of bacon
1 red onion (chopped or sliced thin)
1/2 cup of dark raisins (or more if you like raisins)
1/2 cup mayonnaise
1 1/2 Tablespoons sugar
1 Tablespoon cider vinegar
1/4 teaspoon pepper

Cut, wash, and drain broccoli florets. The florets should be bite-size. Fry bacon crispy and crumble for salad. Chop or slice (thin) red onion and mix with broccoli, raisins and bacon. In a small bowl combine mayonnaise, sugar, vinegar and pepper. Pour over broccoli mixture and stir. Refrigerate for at least 2 hours.

**The original recipe had double the mayo, sugar, vinegar and pepper. I think it makes it too soupy, so I just halved that part of the recipe. My family likes it better with less, too.

1 comment:

  1. I made this for Branch Brunch yesterday. Everyone loved it.